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how to measure wet and dry ingredients for baking recipes

How to Measure Flour – Wet and Dry Baking Ingredients

Whether it’s a special occasion, school bake-sale, or a major sweet tooth, sometimes we find ourselves in the mood to bake. But the truth is, that it’s important to know how to measure flour, so our treats come out perfect each time!

I mean, we’ve all had it happened, one time or another, where we bake something, and it’s too dense, it sinks, or it simply doesn’t come out like the photo in the recipe, right? Check out this quick video to show you how to measure flour and baking ingredients the right way.

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As you know, baking has gotten a reputation for being a tricky and a precise process that only the baking champions can achieve.

Well, I’m here to tell you that it’s not true. As my Mother used to say, “If you can read you can bake.” I also want to add if you can measure you can bake!

Now, we have all had those moments of “where did I go wrong?” as we pull out volcanic cakes and cement cookies. But a lot of baking catastrophes come from improperly measuring wet ingredients, dry ingredients like flour, and leavening agents such as salt, baking soda, or baking powder.

For instance, packing flour into the measuring cup can turn that beautiful carrot cake you are trying to make into a carrot brick! Or, biscuits into hockey pucks; and nobody wants that!

how to measure wet and dry ingredients for baking recipes

Like you saw in the video, it’s important to use measuring cups and measuring spoons with dry ingredients and a volume measuring cup, for liquids.

So, save yourself the heartache and take a minute or two to check out the video, if you haven’t watched it already, to provide a quick visual guide of how to measure dry and liquid ingredients accurately.

Besides measuring, there’s also a process to following a recipe. After writing 4 cookbooks and working with recipe writing editors, all of our recipes are written and tested to be followed step by step.

While I can’t say that about everything you find out there in the internets, at least now you know that measuring ingredients the right way will get you 90% of the way there. Following a recipe… I can’t help you there.

Do you have a horror baking story?

Need a baking guide to help you measure your wet and dry ingredients? This is our fool-proof guide to learn how to measure flour and the other common baking ingredients.

6 Why do Cupcakes sink?

Why Do Cupcakes Sink?

If you are anything like me, you sometimes have trouble making the perfect cupcake, right? Fear no more!

Why do Cupcakes sink?

There are many mysterious questions in life that plague us…

Do fish sleep?

Did Adam and Eve have belly buttons?

What came first: the chicken or the egg?

Why do donuts have holes?

And most important, why do cupcakes sink?

We’ve all been there. Baking for a class treat or birthday party. You picture the perfect round cupcake emerging from the oven, that will then be beautifully frosted and decorated. Everyone smiles and says they’re delicious.

Except, once you snap out of your daydream, you pull your muffin tin from the oven to discover your wonderful cupcakes have caved in and look as though your child made them in their Easy Bake Oven instead.

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Why does this happen??

  • Over-beating the batter: By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes.
  • Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it.
  • Opening the door: In the early stages of baking, opening the door to check on the cakes before the batter has set can cause them to sink. Keep it closed!
  • Chemical reaction: Make sure your baking powder and/or soda are not too old. Baking powder typically expires within 3 months after opening. To test it, you can take a small spoonful and put it in a little water. If it’s good, it should fizz up rather quickly, otherwise, it’s time to buy some new baking powder! Baking soda will typically begin to clump up, letting you know it’s time to replace it. You can sometimes get away with still using it by adding a small amount of vinegar to your recipe to help.
  • Loco Cocoa: The type of cocoa powder you use in baking chocolate cupcakes is equally important. Dutch or alkalized unsweetened cocoa powder is treated to neutralize its acids. Because of this, it does not react with baking soda, so it must be used in recipes calling for baking powder. Natural unsweetened cocoa powder is an acid and should be used in recipes calling for baking soda.

Now that you know the tips, go back in there and conquer those cupcakes!!